Peanut Butter Custard Cobbler Recipes

PEANUT BUTTER CUSTARD BLAST

Steps:

• Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

PEANUT BUTTER CUSTARD

Steps:

• Preheat oven to 325 degrees F. Grease a small baking dish. In a bowl beat together eggs and peanut butter. When blended, add other ingredients and stir to mix. Pour into greased baking dish and set dish in a pan of hot water. Bake 30 minutes or until a knife inserted into the center comes out clean.

PEANUT BUTTER CUSTARD

Steps:

• Cream sugar, salt and peanut butter.
• Stir in eggs and milk until well blended.
• Slowly stir in boiling water, then vanilla.
• Ladle into well buttered custard cups. (6-8 cups).
• Sprinkle with nutmeg.
• Place cups in shallow pan.
• Fill with hot water to within 1 inch of top of cups.
• Bake in 325 degree oven about 40 minutes or until set.

PEANUT BUTTER AND FRUIT COBBLER FOR 1

Steps:

• Preheat toaster oven to 350.
• Put fiber one in a sealed plastic bag and crush till it is fine.
• Add flour, and brown sugar to the bag and mix.
• Add peanut butter and honey to the dry mixture in bag. Mix ingredients till it is well incorporated. It will be a crumbly mixture but should be able to hold it's form. If necessary, you can add some water to the mix.
• Press half of the mixture into the bottom of a ramekin and bake for about 10 minutes.
• Remove the ramekin from the over, add fruit then top with the remaining mixture.
• Bake for an additional 5 to 10 minutes. Watch to make sure the topping does not burn.

PEANUT BUTTER CUP TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.